• 3,4-Dihydroxybenzeneacrylate

• 3,4-Dihydroxybenzeneacrylic acid

• 3,4-Dihydroxycinnamate

• 3,4-Dihydroxycinnamic acid

• Caffeate

• Caffeic acid pure

• cis-Caffeate

• cis-Caffeic acid

Fruit: 

0.081[1], 6.0-40.0[2], 0.0[3], 4.3-12.3[4], 10.0-90.0[3]

Leaf:

2.17[1]

Virgin oil: 

0.0-1.4[5], 0.0-4.0e-2[6], 0.0-3.0e-2[7]

Antioxidants:

Naturally occurring or synthetic substances that inhibit or retard the oxidation of a substance to which it is added. They counteract the harmful and damaging effects of oxidation in animal tissues.

1. Xie, P.-j., et al., Phenolic compositions, and antioxidant performance of olive leaf and fruit (Olea europaea L.) extracts and their structure–activity relationships. Journal of Functional Foods, 2015. 16: p. 460-471.

2. Boskou, G., et al., Antioxidant capacity and phenolic profile of table olives from the Greek market. Food Chemistry, 2006. 94(4): p. 558-564.

3. Bianco, A. and N. Uccella, Biophenolic components of olives. Food Research International, 2000. 33(6): p. 475-485.

4. Bianco, A., et al., Analysis by liquid chromatography-tandem mass spectrometry of biophenolic compounds in olives and vegetation waters, part I. Journal of Separation Science, 2003. 26(5): p. 409-416.

5. Jiménez, M.S., R. Velarte, and J.R. Castillo, Direct determination of phenolic compounds and phospholipids in virgin olive oil by micellar liquid chromatography. Food Chemistry, 2007. 100(1): p. 8-14.

6. Caponio, F., V. Alloggio, and T. Gomes, Phenolic compounds of virgin olive oil: influence of paste preparation techniques. Food Chemistry, 1999. 64(2): p. 203-209.

7. Akasbi, M., D.W. Shoeman, and A.S. Csallany, High-performance liquid chromatography of selected phenolic compounds in olive oils. Journal of the American Oil Chemists’ Society. 70(4): p. 367-370.